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Smoky Black Bean Dip Recipe is an easy healthy appetizer that gets it’s subtle smoky flavor from chipotle chilies. Ready in 15 minutes!
Smoky Black Bean Dip
Happy Monday!
I hope you had a good weekend.
Ours was low key. Friday night we went to Hofbrauhaus and had a couple beers and a huge German pretzel. It was a good prep for the real thing in a month. Our son got a kick out of the German band that was playing (always a good distraction for the toddlers out there). We find that taking our son to restaurants these days can be hard so we are always looking for places with something to distract him.
Now to do a total 180 from German food …lets talk about this Smoky Black Bean Dip. Cinco de Mayo is in less than a month and this would be a perfect appetizer to have at your party. I eat this Smoky Black Bean Dip any time of the year but if you need an excuse, there you go. 🙂
The smoky flavor that the chipotle chilies in adobo sauce adds is a nice change from traditional black bean dip.
Black beans are not only healthy (protein and fiber packed) but filling. We eat a lot of black bean dips in my house (like this Baked Black Bean Dip). I saw this Smoky Black Bean Dip in a magazine recently and knew I had to try it. My husband, the taste tester, went out of his way to tell me how good this dip was not once, but twice.
I love dips because they are very customizable to your tastes. I followed this recipe closely (I subbed Greek yogurt for sour cream) but you could easily use more or less of the chipotle chilies in adobo sauce. You could add some chopped tomatoes and avocado as garnish. The sky is the limit with something like this — experiment and have fun with it.
In less than 15 minutes you can have this Smoky Black Bean Dip in front of you ready to snack on with a nice cold beer or margarita. Can’t beat that!
Source: Oprah.com
Julia
Where is the recipe card, please? I can’t find it anywhere…
I had an issues with the recipe card and it was a very old recipe so I am trying to figure out how to fix it. Here is the recipe:
Servings: Makes about 2 1/2 cups
Ingredients
1 1/2 Tbsp. canola oil or olive oil
1/2 cup thinly sliced green onions , including green tops
2 tsp. ground coriander
2 tsp. ground cumin
2 cans (15 ounces) black beans , drained and rinsed
1/4 cup lime juice (about 2 limes)
2 tsp. canned chipotle chilies in adobo sauce
2 tsp. coarse salt
1/2 cup reduced-fat sour cream
1 small jalapeno chili , seeds and ribs removed, minced
1/2 cup and 1 Tbsp. minced cilantro
Directions
Total time: 25 minutes
In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin. Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water. Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated. Adjust seasoning, then transfer to a bowl. Garnish with remaining cilantro and serve immediately.
Love your bean dip. I do it a little differently since I like my bean dip chunky so i add beans last with just a couple of pulses. I also use pintos as an alternate dip.
I love that you enjoyed it. Thanks for sharing! Pinto beans is a great idea. Trying that one soon!
I love a good dip, especially one that has some spices in it 🙂
Me too!
I love German restaurants :). And loud restaurants with music are great for toddlers 🙂
This dip looks amazing! Love everything about it.
Thanks Aggie! I agree—it is funny how your priorities change in terms of a restaurant once you have kids. The first thing I think is if it is loud enough so when my 19 month old has a melt down I won’t get dirty looks! 🙂